The Douglas Hotel
Since reopening in 2011 after an extensive refurbishment, The Douglas Hotel's smart bistro focuses on local and seasonal produce as the inspiration behind its well-priced dinner menu. A starter of home-cured gravadlax is served with a maple and Arran mustard dressing, Arran-caught pollock is battered for fish and chips, and the cheeses selected from Scottish islands are paired with Arran oatcakes. They are particularly proud of their steaks, with garlic-rubbed chateaubriand espetada and rib eye cooked on a 'Vapo-Grill', designed to retain moisture. The adjoining hotel bar boasts an array of whiskies from all over Scotland, and serves simple meals and snacks all day such as soup, burgers and sharing platters for more informal dining.